Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

The effects of dietary manipulation of muscle long-chain omega-3 fatty acids (FA) on sensory properties of cooked meat in second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs were evaluated. Lambs fed dietary supplements of fish meal (FM, Exp. 1) and fish oil (FO, Exp. 2) showed moderately (P<0.01) and markedly (P<0.001) increased muscle long-chain omega-3 FA content compared with those fed the basal diet of lucerne chaff and oat chaff. Protected canola seed (PCS, Exp. 1) significantly (P<0.001) increased omega-6 FA content of the longissimus muscle. In each of the 2 experiments (1 and 2), after being fed experimental diets for 6 weeks lambs were slaughtered at a commercial abattoir. At 24 h post-mortem (PM) the semitendinosus and biceps femoris muscles were removed from animals and stored at −20°C until evaluation of sensory properties using experienced panel members. The muscle samples were stored for 3 (Exp. 1) and 12 (Exp. 2) months then removed, thawed and cooked for sensory evaluation. The meat samples were cooked under standardized conditions in a convection microwave at 180°C (20–25 min) to an internal temperature of 75°C. Cooked samples were tested for flavour, aroma, juiciness and overall palatability. The significant increase in muscle long-chain omega-3 with FM (Exp. 1 and 2) and FO (Exp. 2) or omega-6 FA with PCS (Exp. 1) were not detrimental to sensory panel evaluations of flavour or aroma of cooked meat when compared with the basal diet. However, meat from FM (Exp. 1) had lower juiciness and FO (Exp. 2) had lower overall palatability. Protected sunflower meal protein with FO (Exp. 2) significantly lowered ratings for flavour, juiciness and overall palatability. Lamb meat with increased levels of long-chain omega-3 FA can be produced without altering the sensory quality (flavour or aroma) of the cooked meat.

Comparison of the color stability and lipid oxidative stability of fresh vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

A series of three experiments were conducted with second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1–3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatment×day×type interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.

Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

A series of three experiments were conducted with second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1–3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatment×day×type interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.

Comparison of the color stability and lipid oxidative stability fo fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

A series of three experiments were conducted with second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1–3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatment×day×type interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.

Quantitative assessment of through-thickness crack size based on Lamb wave scattering in aluminium plates

The interaction of Lamb wave modes at varying frequencies with a through-thickness crack of different lengths in aluminium plates was analysed in terms of finite element method and experimental study. For oblique-wave incidence, both numerical and experimental results showed that the wave scattering from a crack leads to complicated transmission, reflection and diffraction accompanied by possible wave-mode conversion. A dual-PZT actuation scheme was therefore applied to generate the fundamental symmetrical mode (S0) with enhanced energy to facilitate the identification of crack-scattered wave components. The relationship between crack length and the reflection/transmission coefficient obtained with the aid of the Hilbert transform was established, through which the crack length was quantitatively evaluated. The effects of wavelength of Lamb waves and wave diffraction on the properties of the reflection and transmission coefficients were analysed.

Activation of the hypothalamo-pituitary-adrenal axis by isolation and restraint stress during lactation in ewes : effect of the presence of the lamb and suckling

We investigated the effect of the presence and absence of lambs and suckling by lambs to attenuate activation of the hypothalamo-pituitary-adrenal (HPA) axis to isolation and restraint stress in lactating sheep. In experiment 1, blood samples were collected every 10 min from nonlactating (n = 5) and lactating (n = 5) ewes for 4 h before and during stress. In experiment 2, ewes (n = 6) were allocated to 1) nonlactating, 2) lactating with lambs absent, 3) lactating with lambs present but unable to suckle, and 4) lactating with lambs present and able to suckle. Blood samples were collected over 8 h with no stress (control day) and for 4 h before and 4 h during stress (stress day). In experiment 1, the mean (±SEM) cortisol concentrations increased significantly (P < 0.05) in nonlactating ewes during stress but did not change in lactating ewes. In experiment 2, cortisol did not vary on the control day or pretreatment of the stress day but increased (P < 0.05) during stress in all groups except lactating ewes with lambs present and able to suckle. The greatest cortisol response occurred in nonlactating ewes followed by lactating ewes with lambs absent and lactating ewes with lambs present but unable to suckle. During stress, the ACTH concentrations increased (P < 0.05) in nonlactating ewes and lactating ewes with lambs absent but not in lactating ewes with lambs present. We conclude that the activity of the HPA axis during isolation and restraint is reduced in lactating ewes and that the presence of lambs increases this level of attenuation.

Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

O objetivo deste estudo foi avaliar a qualidade da carne de cordeiros Ile de France alimentados com dietas contendo grãos de girassol e vitamina E. Trinta e dois cordeiros pesando inicialmente 15kg foram alojados em baias individuais e abatidos ao atingir 32kg de peso corporal. Os tratamentos consistiram de quatro dietas experimentais: D1) cana-de-açúcar + concentrado sem grãos de girassol; D2) cana-de-açúcar + concentrado com grãos de girassol; D3) cana-de-açúcar + concentrado grãos de girassol, mais 1000mg de vitamina E kg-1 de matéria seca (MS) da dieta; e D4) cana-de-açúcar + concentrado com grãos de girassol e 1000mg de vitamina E dieta kg-1 de MS. Os parâmetros temperatura, pH, cor, perda de peso ao cozimento, força de cisalhamento e capacidade de retenção de água foram determinados nos tempos de maturação de 0, 7 e 14 dias no músculo Longissimus dorsi. As características qualitativas da carne não foram afetadas pelas dietas contendo grãos de girassol combinado com vitamina E, no entanto, pH 24 horas foi afetado (P<0,05) pela dieta contendo grãos de girassol com vitamina E. A perda de peso por cozimento não foi influenciada (P>0,05) pelos tempos de dieta ou de maturação, por outro lado, a força de cisalhamento e capacidade de retenção de água foi significativamente afetada (P<0,05). O uso da vitamina E resultou em carne com maior capacidade de retenção de água. O tempo de maturação influenciou nos parâmetros pH, cor e força de cisalhamento. Carne de cordeiro com 7 dias de maturação apresentou menor força de cisalhamento.

Damage Detection in Flexible Plate Using Lamb Waves

This paper presents an experimental technique for structural health monitoring (SHM) based on Lamb waves approach in an aluminum plate using piezoelectric material as actuators and sensors. Lamb waves are a form of elastic perturbation that remains guided between two parallel free surfaces, such as the upper and lower surfaces of a plate, beam or shelf. Lamb waves are formed when the actuator excites the surface of the structure with a pulse after receiving a signal. Two PZTs were placed in the plate surface and one of them was used to send a predefined wave through the structure. Thus, the other PZT (adjacent) becomes the sensor. Using this methodology, this paper presents one case of damage detection considering the aluminum plate in the free-free-free-free boundary condition. The damage was simulated by adding additional mass on the plate. It is proposed two damage detection indexes obtained from the experimental signal, involving the Fast Fourier Transform (FFT) and the power spectral density (PSD) that were computed using the output signal. The results show the viability of the presented methodology to damage detection in smart structures

Influence of feeding regime and finishing system on lamb muscle fiber and meat quality

Avaliou-se a influência dos níveis nutricionais da ovelha antes do parto, da idade à desmama e do sistema de terminação sobre as fibras musculares e a qualidade da carne dos cordeiros. Utilizaram-se matrizes mestiças Ile de France × Bergamacia criadas a pasto. As ovelhas foram divididas em dois grupos: um com suplementação alimentar 30 dias antes do parto e outro sem suplementação. Os animais (ovelha e cordeiros) foram subdivididos de acordo com a idade à desmama (45 ou 60 dias de idade) e os cordeiros desmamados foram submetidos a três sistemas de terminação: confinamento com dieta completa; confinamento somente com feno; e confinamento somente no pasto. O abate dos cordeiros foi realizado aos 30 kg de peso vivo ou aos 150 dias de idade. As características de carcaça analisadas foram morfofisiologia da fibra do músculo longissimus dorsi, fragmentação miofibrilar pós-morte (maturados nos dias 0, 3 e 7 pos mortem) e redução do pH e da temperatura da carne pós-abate. Não houve efeito da suplementação às ovelhas ou da idade à desmama sobre nenhuma das características avaliadas. A composição em fibras de contração lenta e oxidativa, contração rápida e oxidativa ou contração rápida e glicolítica não foi alterada pelos fatores em estudo, mas a área transversal das fibras foi menor nos cordeiros terminados com feno, assim como os valores de pH, temperatura e as medidas dos fragmentos de miofibrila. Com o aumento do tempo de maturação de 0 para 3 e 7 dias post mortem, houve redução do comprimento dos fragmentos de miofibrilas. O sistema de terminação de cordeiros em confinamento somente com feno interfere mais intensamente na qualidade da carne que o sistema de terminação a pasto ou em confinamento com dieta completa.

Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Innate Immunity in Wooless Lamb to Larvae of Amblyomma cajennense Tick (Fabricius, 1787) (Acari: Ixodidae)

P>The Cayenne tick Amblyomma cajennense infests preferably horses in its adult form but other mammal species in its immature stages and is the main vector of Rickettsia rickettsii, the Brazilian spotted fever pathogen. As wooless lambs are often raised on pasture together with horses, an experiment was performed to investigate their possible acquisition of resistance to A. cajennense after experimental infestations. Seven naive wooless lambs were infested thrice at 60 days interval with immature and adult instars of A. cajennense from a laboratory colony, the tick biotic potential being determined and biopsies of tick bite lesions taken to investigate the inflammatory cell component. Nearly 100% of larvae died in all infestations, while nymphs and adults fed normally throughout re-infestations. Microscopic features of adult tick bite lesions revealed predominance of neutrophils (38%) and eosinophils (36.8%), respectively, in the first and second infestations. In the third infestation, 43.6% of MN cells were found and about 31% of eosinophils. on the other hand, nymph bite lesions revealed in all infestations a predominance of eosinophils, increasing from 36% in the first infestation to 50.5% in the third one. It is concluded that wooless lambs present remarkable innate resistance against larvae of A. cajennense, but marked susceptibility to the other tick instars despite the migration of great number of eosinophils to the tick lesion.